Lemon Raspberry Cookies
Soft, chewy lemon cookies with real zest and juice, studded with chopped frozen raspberries for bright, sweet‑tart flavor.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 22–25 minutes
- Yield: 10–12 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup (100 g) granulated sugar
Zest of 1 large lemon
1/2 cup (113.5 g) butter, room temp
1/4 cup (55 g) brown sugar
1 large egg yolk
1 tbsp fresh lemon juice
1 tsp vanilla
1/2 tsp fine salt
1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 cups (175 g) all‑purpose flour
3/4 cup (75 g) frozen raspberries, chopped small
Flaky salt, for finishing
Instructions
1. Preheat oven to 350°F (177°C); line two sheets with parchment.
2. Rub sugar with lemon zest until fragrant.
3. Cream butter and sugars 3–4 min; mix in yolk, vanilla, lemon juice.
4. Add salt, baking powder, baking soda, flour; mix just to combine.
5. Fold in chopped frozen raspberries lightly.
6. Scoop 3 tbsp portions; finish with flaky salt.
7. Bake 12–15 min to light golden edges; cool on pan, then rack.
Notes
Keep raspberries frozen until folding to limit bleeding.
Weigh flour for best texture; avoid over‑mixing.
Option: add 1/2 cup white chocolate chips.